How Japanese cook Shirataki noodles (a.k.a Miracle/Zero noodles)

Posted 5th August 2017

Shirataki noodles (Miracle/Zero noodles), everyone is talking about it. The ultimate zero (nearly) calories noodles that perfect for carb-free diet. We have covered a bit it before: The super low carb, high fiber noodles & Shirataki noodles. And this time, we would like to introduce you how Japanese people usually serve them. You may be surprised that Shirataki usually served not as a main part of the dish, but just a part of the meal.

Quick recap for its nutrition value:

Made with konjac plant (aka devil’s tongue yam)

Contains about 97% water and 3% fiber, zero calories, and no digestible carbs

Contains a lot of glucomannan(A highly viscous fiber)

Microfiber that nourishes the bacteria living in your colon

Extremely high water content

Helps you feel full (Great for diet purpose)

Delays nutrient absorption into the bloodstream

Usual ways to serve Shirataki noodles in Japanese:

Sukiyaki

The most common way to serve Shirataki noodles in Japan is to serve it as an ingredient of Sukiyaki. Sukiyaki is a Japanese savory hot pot with a soy sauce broth, that usually served in seared marbled beef, shirataki noodles, and a variety of vegetables.

Shirataki noodles would be a perfect component in sukiyaki since it absorbs the soup well which makes the best use of the soup. The unique texture defines its character in the whole pot. And of course, the highly contained fiber helps you to digest the meat much better.

Nikujaga

Japanese people also like to serve Shirataki noodles in Nikujyaga. Nikujaga is the Japanese style beef stew, which is a really popular home dish in Japan. Nikujaga literally means “meat and potatoes”, which usually made with potatoes and beef (Western Japan) or pork (Eastern Japan).

Shirataki here, again just like in Sukiyaki, absorbs the stew and provides a unique texture to the whole dish. Shirataki also being served widely in other Nimono (Japanese stew) dishes.